Method:-

Cut the fish into large chunks, season with salt and set aside.

Dry fry the coconut in a large wok until evenly brown. Add the vegetable oil, galangal or ginger, chillies, garlic and lemon grass and fry briefly. Stir in the shrimp paste or fish sauce. Strain the coconut milk through a sieve, then add to the wok.

Add the chicken stock, turmeric, sugar, a little salt and the lime or lemon juice. Simmer for 10 minutes. Add the fish and simmer for 6 - 8 minutes. Stir in the thick part of the coconut milk and simmer to thicken. Garnish with coriander and lime slices and serve with rice, if liked.

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